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Frozen Greek Yogurt Peanut Butter Bites

Frozen Greek Yogurt Peanut Butter Bites for Guilt-Free Bliss

Delicious Frozen Greek Yogurt Peanut Butter Bites, perfect for guilt-free snacking, blending yogurt, peanut butter, and chocolate chips.
Prep Time 10 minutes
Freezing Time 2 hours
Total Time 2 hours 10 minutes
Servings: 12 bites
Course: Snacks
Cuisine: American
Calories: 90

Ingredients
  

For the Bites
  • 2 cups Plain Greek Yogurt Substitute with plant-based yogurt for a vegan option.
  • 1 cup Creamy Peanut Butter Almond butter or sunflower seed butter works for a nut-free version.
  • 1/4 cup Honey For a vegan alternative, use maple syrup instead.
  • 1 teaspoon Vanilla Extract Pure extract is recommended for the best results.
  • 1/2 cup Mini Chocolate Chips Dark chocolate can be used for a richer taste.
  • 1/4 teaspoon Sea Salt Balances sweetness and enhances all the flavors.
Optional Add-Ins
  • 1/2 cup Chopped Nuts Walnuts or almonds complement the flavors beautifully.
  • 1/2 cup Dried Fruits Cranberries or apricots for a chewy texture.

Equipment

  • medium bowl
  • Baking Sheet
  • parchment paper
  • cookie scoop

Method
 

Directions
  1. In a medium bowl, combine your creamy plain Greek yogurt, rich peanut butter, honey, and vanilla extract. Stir thoroughly until smooth.
  2. Gently fold in the mini chocolate chips ensuring they are evenly distributed.
  3. Prepare a baking sheet lined with parchment paper and scoop mounds of the mixture onto the sheet, spacing them about an inch apart.
  4. Place the baking sheet in the freezer and let it chill for at least 2 hours until firm.
  5. Transfer the frozen bites to an airtight container for storage, and enjoy within 3 months.

Nutrition

Serving: 1biteCalories: 90kcalCarbohydrates: 10gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gSodium: 50mgPotassium: 100mgFiber: 1gSugar: 4gCalcium: 4mgIron: 2mg

Notes

These bites are customizable; feel free to experiment with add-ins while ensuring balance for the best texture.

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